Boogers mommy {{EBFB}} 1 child; Texas 15428 posts
Jul 27th '10

Almost Cracker Barrel Chicken Tenders

Cracker Barrel Copycat Ingredients

Makes 2 servings

* 1 pound chicken breast tenders
* 1/2 cup Italian salad dressing
* 1 1/2 teaspoons honey
* 1 teaspoon lime juice (Fresh is best)

Mix up everything but the chicken. Pour over the chicken and marinate for at least one hour. Then cook the chicken breast tenders on the grill or in a non-stick pan until golden brown and cooked through. Be careful not to overcook or they will become dry.

This simple Cracker Barrel chicken recipe is my favorite menu item at Cracker Barrel. I could never figure out the exact mix of ingredients. I am delighted to find out that this copycat recipe is very easy to make.

The original restaurant recipe clone instructions say to drain the seasonings from the Italian dressing. But I'm lazy and I actually like the Cracker Barrel Chicken tenderloins recipe better with the spices. It's your choice. But leaving out the spices does make it taste identical to the original Cracker Barrel recipe.

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10


1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

Espresso Brownies

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Difficulty: Easy
Prep Time: 12 minutes
Inactive Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 36 bite-size brownies

Boogers mommy {{EBFB}} 1 child; Texas 15428 posts
Jul 27th '10

Tomato Perch

4 perch fillets
5 tbsp EVOO
spoonful minced garlic
1/2 cup green onions
1/2 chopped eggplant
3/4 cup tomato juice
1 diced tomato
salt & pepper
cayenee pepper

Sautee the green onions and garlic in the olive oil
Add the eggplant.
Sautee till soft
Add tomato juice
salt & pepper to taste
add cayenne per personal like
place fish on pan, cover with sauce
should cook in about 4-7 minutes
add tomatos
simmer another 5 minutes

I also substituted baked salt & pepper chicken
and put it over rice. Very delicious

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

Italian Chocolate Sandwich Cookie

Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt

Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 28 cookies

Boogers mommy {{EBFB}} 1 child; Texas 15428 posts
Jul 27th '10

Creamy Peanut Butter Pie

1 cup butter
1 cup packed brown sugar
1 cup peanut butter
12oz frozen whipped topping, thawed
9 inch graham cracker crust

In a med sauce pan, combine brown sugar and butter. Cook over med heat until butter is melted and mixture is smooth; stir frequently. Refridgerate for 10 min. In a large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat for 1 min at HIGH speed. Reduce sped to LOW and add whipped topping; beat one additional min. Pour into graham cracker crust and refrigerate for several hours before serving.

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

"Frrrozen" Hot Chocolate

6 (1/2-ounce) pieces your favorite chocolates (can be a variety)
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream, for garnish
Chocolate shavings, for garnish

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
In a blender place the remaining 1 cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Recipe courtesy Serendipity 3.

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 1 to 2 servings

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

Orange Coconut Scones

3 1/4 cups plus 2 tablespoons self-rising white flour
Pinch fine sea salt
1 3/4 tablespoons organic sugar, plus 1/4 cup for topping
2 teaspoons baking powder
4 tablespoons unsalted butter, softened, plus more for serving
2 eggs
1 cup cold milk, plus 1 tablespoon for glaze
1 large orange, zested
1 egg yolk
1/4 cup fresh coconut, grated
Honey, for serving

Line a large baking tray with parchment paper or a silicone mat and set aside. Preheat the oven to 300 degrees F.
Sift the flour, salt, sugar, and baking powder into a large bowl. Cut the butter into small cubes and rub it into the flour with your hands. In a medium bowl, lightly beat the eggs, and then add the milk. Pour the egg mixture into the flour mixture and mix it until just blended. Add 3 teaspoons of orange zest and lightly knead the dough. It is important to keep the kneading to a minimum, or the scones will be hard and as tough as nails.

Put the dough onto a lightly floured surface and roll it to about a 1-inch thickness. Cut the scones with a 2-inch round fluted cutter, as closely as possible to avoid wasting dough. Put them on the prepared baking sheet, about 1-inch apart.

In a small bowl, lightly beat the egg yolk and the remaining milk and brush this over the scone tops. In another bowl, mix the remaining sugar, coconut, and orange zest and sprinkle this evenly over the top of each scone. Bake the scones in the center of the oven until they have risen and are lightly browned, about 20 minutes. Cool the scones on a wire rack and then split them. Serve warm, with butter and honey.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 servings

Boogers mommy {{EBFB}} 1 child; Texas 15428 posts
Jul 27th '10

Saucy Baked Chicken

6 Chicken Cutlets
1 med onion, sliced
8oz sliced white mushrooms
1/4 cup olive oil
1 1/2 cups chicken broth
4 Tbsp all-purpose flour
2 Tbsp freshly squeezed lemon juice
2 Tbsp balsamic vinegar
1 1/2 tsp salt
1/4 tsp pepper

1. Preheat oven to 450 degrees. Pour oil into large roasting pan. Add chicken, onion and mushrooms, turning to coat with oil. Bake 5 min; turn chicken over and stir veggies. Bake an additional 5 min.

2. Meanwhile, in med bowl, whisk flour in to chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.

3. When chicken has cooked for 10 min, add broth mixture to roasting pan, cover with foil and bake 10 min. Remove foil, stil veggies and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 min.

4. Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 min. Serve immediately.

I personnally thought it was a little too salty but otherwise it was mouth watering good! Sounds like a lot of work but it was simple. We paired it with green beans. If you don't like mushrooms or onions, they will sit on top if the chicken (almost like marsala chicken) so you can just not eat them.

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10


1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.

Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

Boogers mommy {{EBFB}} 1 child; Texas 15428 posts
Jul 27th '10

Pina Colada Cake

1- Box White Cake Mix
1- 12oz can of Sweetened Condensed Milk
1- 16oz can of Cream of Coconut
1- 12oz can of Crushed Pineapple
1- 12oz tub of Cool Whip
1- cup of Shredded Coconut

1. Bake cake according to directions on box in 9 x 13 pan.
2. Mix condensed milk and cream of coconut in a bowl.
3. When cake is done, poke holes with small round object (such as wooden spoon handle) through entire cake and immediately pour over sweetened condensed milk andcream of coconutmix over cake.
4. Top the cake with crushed pineapple. Cover and cool in the fridge.
5. After cake has cooled, put coolwhip over the crushed pineapple and sprinkle with shredded coconut.

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

Chocolate Tiramisu Pizza

12 ounces mascarpone cheese
1/3 cup confectioners' sugar
1/4 cup brewed espresso, cooled, plus more as needed
1 prebaked pizza shell
Unsweetened cocoa powder, for dusting

Preheat oven to 300 degrees F.
In a food processor, whip the mascarpone cheese and confectioners' sugar until smooth and creamy. Add espresso, process until mixture is creamy and spreadable. Add a bit more espresso if mixture is too stiff.

Spread the tiramisu filling over baked pizza shell. Create a dappled effect by first dusting the cheese liberally with cocoa powder, followed by a very light dusting.

Place on a baking sheet in the oven just until slightly warmed.

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 6 to 8 servings

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

Asian Egg Drop Soup

4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Boogers mommy {{EBFB}} 1 child; Texas 15428 posts
Jul 27th '10

Grape Salad

2lbs grapes
4oz cream cheese
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla
4 tbsp brown sugar
nuts/granola to mix in

Cut up grapes. Blend in cream cheese, sour cream, sugar, vanilla and nuts. Add grapes then brown sugar afterwards.

♥Heather 4 kids; 2 angel babies; Dayton, Ohio 89362 posts
Jul 27th '10

Caramel Apple Empanadas recipe

1 (36-count) package frozen roll dough, defrosted
according to package directions
10 caramel candies, each cut into 4 pieces
1/3 cup all-purpose flour
3 cups peeled, chopped apples, peeled
2/3 cup caramel ice cream topping
2 teaspoons lemon juice

Lightly grease 2 baking sheets.

Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.

Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside.

Heat oven to 375 degrees F (190 degrees C).

Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.

Makes 36.